Pumpkin Curry
- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 1
- small onion, chopped
- 2 cloves
- garlic, peeled and crushed
- 2 tbsp
- canola oil
- 30 mL
- 2 tbsp
- freshly grated ginger
- 30 mL
- 6 cups
- peeled, diced pumpkin
- 1.5 L
- 4 tsp
- curry powder
- 20 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 3 tbsp
- tomato paste
- 45 mL
- 1 1/2 cups
- sodium-reduced chicken broth
- 375 mL
- 1 cup
- canned chick peas, drained and rinsed
- 250 mL
- 1/4 cup
- seedless Thompson raisins
- 60 mL
- 1/4 cup
- slivered almonds
- 60 mL
- 2 tbsp
- chopped fresh cilantro
- 30 mL
Directions
Step 1
Using a food processor, purée the onion and garlic into a paste. Heat the oil in a large saucepan over medium-high heat. Stir in the onion-garlic paste and ginger. Cook until most of the moisture evaporates. Stir in the pumpkin, curry powder, salt and pepper and cook for 1 min. Mix in the tomato paste and cook another 2 to 3 min.
Step 2
Add the broth, cover loosely and keep to a low simmer. Cook until the pumpkin is tender and the sauce has thickened slightly, 10 to 12 min. Stir in the chick peas, cook until heated through, 2 to 3 min.
Step 3
Garnish each bowl with raisins, almonds and cilantro and serve with basmati rice.
Tips
- 1. Use a classic 8- to 10-in. (20 to 25 cm) chef’s knife to cut around the stem – remove and discard. Next, cut the pumpkin into wedges by following the ridges as a guide.
- 2. Remove seeds with a spoon and peel off the remaining skin using the chef’s knife.
- 3. Cut flesh into large chunks and use immediately or wrap in plastic wrap and store in the refrigerator for up to three days.
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